Submitted by: Barbara Stride New Zealand
Serve this entree salad at your next brunch.
Serves 4
6 Tablespoon Olive oil
1 Tablespoon Red wine vinegar
2 Tablespoons Lemon juice
1 teaspoon Garlic, minced
1 Tablespoon Dijon mustard
Salt and pepper to taste
2 pounds Shrimp, cooked, peeled and de-veined
1/2 cup Black olives
1/4 cup Sun-dried tomatoes
Mixed salad greens
Parmesan, grated
In a mixing bowl, whisk together the oil, vinegar, lemon
juice, garlic, Dijon, salt and pepper. Toss in the cooked
shrimp, olives and tomatoes. Arrange the greens on 4
plates. Top with the shrimp mixture. Garnish with Parmesan.
